The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-11-14
A Bite OF Cheese.

n div VI ChoooOs
Farmers and dairymen are constant
" complaining because the market for
their products Is so poor and prices
are so low. During the past few years
many manufacturers of cheese have be-
come discouraged and have converted
their establishments into creameries.
II they make cheese at all they are of
Inferior sorts. The curd is produced
from skinned or separated milk. to
which lard, oleomargarne, neutral,
Or cotton-seed oil, is added 10 take the
place of the cream that was removed.
Extract of annotto is used to counter
lett tho color of rich cream. These
cheese look well, and are, without
doubt, wholesome articles of food,
but grains. meats, fish, and fruits
Of all kinds are so plenty and cheap in
!his country that few persons use
cheese as food or value it for its nutrive
worth alone. They class cheese among
the appetizers or condiments. They
use it with biscuit and pastry as they
do pickles, jelly, sauce. and cress with
their meat and fish. Cheese is to
apple or mince pie what sauce is to
pudding, dressing to roast turkey.
horse-radish to bacon. tomato catchup
10 boiled mutton. and mustard to roast
pork. 1t is an accompaniment or relish.
1t is eaten on account of its agreeable
flavor, and not because it is valuable as
food
The circumstance that cheese is de-
sired by most persons AS cond ment
and not as IN article of true food APP
pears to be practically ignored by most
manufacturers. They study to please
the eye and not the taste. Most of the
cheese made in this country since
factories were established are OF very
large size-quite too large to be bought
and used by private families. In color,
texture, and size they resemble the
English cheddar cheese, and are often
their equals in flavor and richness But
the best of them do not satisfy the de-
sires of very many of the consumers OF
cheese. Persons raised on the contin-
enL of Europe wish other varieties of
cheese. SO do many whose appetite for
cheese has been educated abroad. This
IS evident from the fact that during
last year 8,592, 1872 pounds Of cheese,
valued at 1874, 261, were imported into
this country. People become tired OF
standard cheese as they do of standard
works of literature, and want q change,
If it is to something that is no better.
City people become tired OF eating
bakers bread, which is eaten with
great relish by country people. for the
reason that they seldom obtain it. Ii a
housekeeper lays in large stock OF
ordinary cheese the chances are that
those who sit at the board will become
tired of it before it is half consumed.
Much has been written in this cOun-
. try about the value of cheese for food,
and the showing has been made that
given weight of cheese Is worth more
than the same amount of most kinds OF
Dish or meat. Cheese has been special
ly recommended as q substitute for
meat for persons who practice light
housekeeping. chiefly for the reason
that it requires no cooking But IL
seems evident that cheese will never be
a common article of food in this coun-
try, as it is in the south of Europe,
where both fuel and meat are scarce
and high, where bread is literally 1.-The
staff of life," and, when butter Is too
expensive to be generally used. then
cheese largely takes the place not only
OF butter but OF meat. The peasant
goes to the field or the mechanic TO his
shop i'm the morning with his dinner,
which consists largely of black bread
and homemade cheese. In drink he
uses cheap wine or beer. Cheese APP
pears to be as desirable with meal OF
bread and beer as eggs are with q
breakfast of bacon and coffee. The
consumption of cheese is very large in
all countries where wine and beer are
drank at regular meals. Where women
work in the fields and vinel ards, as
they do in many parts of France. Italy.
and Germany, cheese is very handy. IL
is ready for use at any time.
1t is believed that the consumption OF
cheese has declined In this country
since the domestic cheese-press has
taken its place witt the hand-loom and
spinning wheel. II more cheese is eat
en- in large towns less is consumed in
the country. As rule farmers eat
the kinds of food they can produce on
the places. When nearly every farm
or made cheese it was on his table every
day in the year. Now cheese appears
on the tables of most farmers only as q
luxury on important occasions IL is
not made at home, and 1t is regarded
II IL.